Effect of Acrylamide on Liver Proteins Expression in Mice

Ahlam Al-Azkawi, Saif Al-Bahry, Ibrahim Mahmoud and Michael Barry

Journal of Food Research, 2013, vol. 2, issue 5

Abstract: Carbohydrate rich food cooked at high temperature can lead to the formation of acrylamide. The aim of this investigation is to analyze the proteomics of mice liver in response to acrylamide intoxication since the liver is the major site of acrylamide detoxification and metabolism. The liver protein pattern from sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) treated mice with acrylamide in drinking water for 9 weeks did not show variations from the control. However, analysis by 2-D gel of liver proteins from mice treated with 0.5 µg acrylamide/kg for 9 weeks showed variations in protein expression. At least 10 protein spots were significantly affected (T > 2) by the acrylamide treatment. The affected proteins were identified using MALDI TOF/TOF and mass searches through Mascot. These proteins were up-regulated or down-regulated depending on their physiological function. Probably the proteins are involved in detoxification of acrylamide or cell protection. The data from this study shows that proteomics is a valuable tool for assessing acrylamide toxicity in the affected tissues.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:405119

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